Restaurants and cafes are known to be massive generators of food waste. It’s just part and parcel of running a food service business, right? But it doesn’t have to be, as Chef David from Haven’s Kitchen explained during a live cooking demonstration at the ISWA World Congress in Baltimore.

Milan is a densely populated city home to 1.3 million inhabitants with a high performing household food waste collection program that collects about 1.3 kg of food waste per person per week, which is well above levels of recycling in most cities around the World.